Ingredients
- 5 pounds top round beef (London broil), sliced across the grain into 1/8 to 1/4-inch (3-6 mm) thickstrips
- 1/4 cup brown sugar
- 2 1/2 tablespoons kosher salt
- 2 1/2 teaspoons garlic powder
- 1 3/4 tablespoons onion powder
- 1 1/4 teaspoons freshly ground black pepper
- 3 1/4 cups bottled teriyaki marinade
- 2 1/2 cups of no-pulp orange juice
- 1 1/4 cups water
- 1/4 cup honey
- 1 3/4 tablespoons soy sauce
- 1 3/4 tablespoons liquid smoke
Instructions
- Whisk brown sugar, onion powder, salt, pepper and garlic powder together in a medium-sized nonreactive bowl. Add the teriyaki marinade, honey, orange juice, soy sauce, water and liquid smoke. Mix together until salt is completely dissolved.
- Place the London broil beef strips in a large-size zip-top bag. Pour the marinade into the bag, seal, and coat meat by tossing. Unseal the bag, squeeze out air and reseal the bag. Refrigerate for 24 to 36 hours.
- Dry the beef strips by patting with paper towels. Place the strips in a single layer on dehydrator racks and dry at 165 °F for 6 hours.
- When completely dehydrated, the jerky should be pliable and have no signs of redness.
Nutrition
| Per 1 oz (28 g) | Per 100 g | |
|---|---|---|
| Energy | 109 kcal | 384 kcal |
| Protein | 15.1 g | 53.3 g |
| Fat | 3.7 g | 12.9 g |
| saturated | 1.3 g | 4.7 g |
| Carbohydrate | 3 g | 10.4 g |
| sugars | 2.5 g | 9 g |
| Fibre | 0.1 g | 0.3 g |
| Sodium | 444 mg | 1565 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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